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refreshing taste of tropical fruit
Instructions for use: for an iced drink - pour boiling water at the ratio 18 g of tea (approx. 5 heaped tsp) to 600 ml of water, allow to infuse for 8 minutes, then strain. Fill 2/3 of a 1 l jug with ice (approx. 400 g). Pour the infusion over the ice. For a hot drink - use 18 g of tea for 1 l of boiling water. Allow to infuse for 8 minutes, then strain.
Ingredients: apple, pineapple (pineapple, sugar, acidity regulator citric acid), banana (banana, coconut oil, sugar, banana flavouring, honey), mango (mango, sugar, acidity regulator citric acid), melon (melon, sugar, acidity regulator citric acid), papaya (papaya, sugar), hibiscus, orange, mint leaves, natural flavouring, cornflowers. May contain traces of nuts.
Caffein-free
refreshing taste of tropical fruit
Instructions for use: for an iced drink - pour boiling water at the ratio 18 g of tea (approx. 5 heaped tsp) to 600 ml of water, allow to infuse for 8 minutes, then strain. Fill 2/3 of a 1 l jug with ice (approx. 400 g). Pour the infusion over the ice. For a hot drink - use 18 g of tea for 1 l of boiling water. Allow to infuse for 8 minutes, then strain.
Ingredients: apple, pineapple (pineapple, sugar, acidity regulator citric acid), banana (banana, coconut oil, sugar, banana flavouring, honey), mango (mango, sugar, acidity regulator citric acid), melon (melon, sugar, acidity regulator citric acid), papaya (papaya, sugar), hibiscus, orange, mint leaves, natural flavouring, cornflowers. May contain traces of nuts.
Caffein-free
A flavoured blend that combines the green teas of Sencha, China Bancha and Kukicha and has an enigmatic floral taste.
A flavoured blend that combines the green teas of Sencha, China Bancha and Kukicha and has an enigmatic floral taste.
This Ceylon tea is a real rarity. Sourced from near Kandy, the ancient capital of Sri Lanka, it is produced in accordance with a Chinese method. Its taste conveys a sense of meadow flowers and honey, finishing with a tone of ripe fruit.
This Ceylon tea is a real rarity. Sourced from near Kandy, the ancient capital of Sri Lanka, it is produced in accordance with a Chinese method. Its taste conveys a sense of meadow flowers and honey, finishing with a tone of ripe fruit.